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Pumpkin Snickerdoodle Snack Cake Photo

Pumpkin Snickerdoodle Snack Cake Recipe

Kristan Roland
Pumpkin Snickerdoodle Snack Cake is your new favorite thing about fall. Heck, you may even start baking with pumpkin year round thanks to...
2 from 46 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15 1 slice
Calories 280 kcal

Ingredients
  

  • 1 cup Pumpkin Puree
  • 1 teaspoon Baking Soda
  • 1/2 cup Vegetable Shortening
  • 1 cup Granulated Sugar
  • 1 large Egg
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 cup Granulated Sugar
  • 1/2 teaspoon Ground Cinnamon
  • 1 cup Cinnamon Chips

Instructions
 

  • Preheat oven to 375°F. Spray a 10x15 jellyroll pan with no stick cooking spray and set aside.
  • In a small saucepan over medium heat, heat pumpkin over medium heat until hot. Stir in baking soda and remove from heat. Let cool to warm.
  • In the bowl of your mixer, beat shortening and sugar on medium speed until fluffy, about a minute. Beat in egg until combined. Mix in pumpkin mixture, scraping the sides of the bowl as needed.
  • In a medium bowl, stir together flour, baking powder, cinnamon and salt. Mix into batter until just combined.
  • Stir batter from the bottom with a spatula to make sure all ingredients are mixed in.
  • Mix together sugar and cinnamon and sprinkle the top of the cake evenly. Sprinkle with cinnamon chips, pressing gently into the batter.
  • Spread batter into prepared pan and bake for 12-15 minutes, until top springs back when lightly touched in the center.
  • Let cool for 30 minutes, then sprinkle top with powdered sugar.

Nutrition

Calories: 280kcalCarbohydrates: 41gProtein: 3gFat: 11gSaturated Fat: 5gSodium: 215mgFiber: 1gSugar: 30g
Keyword Baked, Baking, Cakes, Cinnamon, Coffee Cake, Desserts, Easy, Fall, Family Meals and Snacks, Pumpkin, Snacks
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